Perkypotatoes Recipes

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CRISPIEST EVER POTATOES



Crispiest Ever Potatoes image

Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds small creamer potatoes
1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
  • Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
  • Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

PARSLEY POTATOES



Parsley Potatoes image

These potatoes are so good and are great with rib eye steaks.

Provided by Hallie Guilfoyle

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

Steps:

  • Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
  • Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
  • Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
  • Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g

PERKY POTATOES



Perky Potatoes image

Make and share this Perky Potatoes recipe from Food.com.

Provided by Beaner in Washington

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (2 lb) bag frozen hash browns (thawed)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 can cream of chicken soup
1 pint sour cream
5 -6 ounces cheddar cheese, grated
2 cups crushed corn flakes
1/4 cup melted butter

Steps:

  • Mix together all ingredients EXCEPT butter and cornflakes.
  • Put into a greased 9x13 pan.
  • Mix together melted butter and corn flakes.
  • Then spread over the top.
  • Bake@ 350 degrees for 45 minutes to 1 hour.

Nutrition Facts : Calories 814.2, Fat 53.6, SaturatedFat 22.9, Cholesterol 82.9, Sodium 1549.6, Carbohydrate 70.1, Fiber 5.3, Sugar 4.3, Protein 14.9

CHEEZY POTATOES



Cheezy Potatoes image

This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.

Provided by TRISHAD

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

1 pound frozen Southern-style hash brown potatoes
1 (10.75 ounce) can condensed cream of potato soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Cheddar cheese
½ cup butter, melted
1 cup crushed potato chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
  • Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
  • Remove from oven and let stand 15 minutes before serving.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g

PERKY HASH BROWNS POTATOES



Perky Hash Browns Potatoes image

This recipe has a nice sour cream flavor, not too tangy or bitter, with the added flavor of cream of chicken soup.

Provided by Tinab1

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (2 lb) bag frozen hash browns (not shredded)
chopped onion (amount you desire)
1 (1 ounce) can condensed cream of chicken soup
1 (12 ounce) container sour cream (can be lowfat or no fat)
salt and pepper
1/4 cup butter
crushed potato chips (plain or sour cream & onion)
additional butter, to drizzle
1/2 cup shreaded cheddar cheese (optional)

Steps:

  • Preheat oven to 350°.
  • In a 9x13 baking dish, place the 1/2 stick of butter and put in oven to melt.
  • Meanwhile, mix sour cream, onion,& cream of chicken, set aside; remove dish with melted butter from the oven, and pour hashbrowns in dish, and spread out evenly.
  • Sprinkle salt and pepper over top to your liking.
  • (If you desire to use shredded cheese, sprinkle this over top of Hashbrowns.) then pour sour cream mixture over top, and spread out evenly.
  • Crush potato chips and sprinkle on top and drizzle with butter.
  • Bake at 350° for 35-45 minutes, checking occasionally for doneness.
  • Potatoes should be tender, but not mushy.
  • Enjoy!

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